I have always used Manischewitz Matzo Ball Mix to make my Matzo Balls. However, once I started making my soup in the Instant Pot, I had this nagging pull to try and make the matzo balls themselves from scratch too. For some reason I thought hey would be really hard, but I was pleasantly surprised at how easy they really are. The recipe I like the most just happens to be the easiest of all. It comes from an old cookbook given to me by my Grandma Bunny that was created by her group The Sisterhood of Congregation B’nai Raphael. It’s literally a cookbook of family recipes created by mothers and grandmothers and not only does it have some great recipes, but it’s a hoot to read through with recipes such as Hot Tuna Hawaiian and Diet Catsup, as well as guides on how to remove spots from any surface and a “Chart of Selected Communicable Diseases”. I mean, how great is that?
This Matzo Ball recipe is from Ms. Rita Kershner (all the recipes int he book include the name of the person who submitted it) and it’s really easy and makes about 8 matzo balls. I have doubled it and added a few changes as far as spices.
Matzo Balls from Scratch (Knaidlach)
Recipe by Lana Horruitiner Perez adapted from Ms. Rita Kershner’s recipe
- 4 eggs
- 1 cup Matzo Meal (I prefer Manischewitz brand.)
- 4 Tbl Schmaltz (schmaltz is rendered chicken fat. You can find it sometimes in the frozen section of your grocery store or from a butcher. However, you can use vegetable oil if you can’t find it.)
- 1 tsp salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp White Pepper
- 2 Tbl Seltzer, Chicken Broth, or Water
Mix 4 eggs and 4 Tbl fat or oil together with a fork, in a medium bowl.
In a seperate bowl, mix 1 cup Matzo Meal, 1 tsp salt, 1/2 tsp Garlic Powder, Onion Powder, and White Pepper together. Add to the egg and fat mixture and mix with a fork until well combined.
Add 2 Tbl Seltzer/Broth/Water and mix well. Cover with cling wrap and refrigerate for at least an hour.
Form about a Tablespoon of mixture into balls. (If you wet your hands it will help the mixture from sticking.)
Follow directions to cook the matzo balls here.
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You are so welcome!
You are very welcome. ❤😁
Thanks for the recipe! I have never used seltzer, but I drink it all day long. I will give it a try this Passover.
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I’ve actually never added it myself, but that was my great grandma’s trick and just about every Jewish grandma’s trick to fluffy matzo balls. I like my matzo balls dense.
These were perfect, thank you!
Oh I’m so glad! Hope you had a blessed Passover.
Just a quick question. If the matzo balls are made from an unleavened bread meal, why do they swell when put in hot water or broth? Just curious…
Hi. I’m not a food scientist by any means but they puff up not negate of leavening, which is yeast making them rise. But from the moisture absorption, like a sponge.